I am so glad this one worked out

Light french toast. Doesn't taste like it! This made me able to face the heavy, wet snow in my driveway waiting to be shoveled yesterday morning.

Kira's french toast

Serves one

2 slices of multigrain/whole grain sandwich bread

1/2 cup skim milk (organic makes it taste richer than regular)

2 egg whites

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. freshly grated orange zest

Combine milk, egg whites, zest and spices in a bowl and whisk to mix. Dip each slice of bread, one at a time, in the mixture until it has soaked up the liquid like a sponge. Fry in a dry non-stick pan over medium heat until browned and crisp on the outside, tender on the inside (it should take a few minutes on each side). Serve with plenty of Grade B maple syrup.

Golden delicious

What I would have done if I had goat cheese on hand. I made the beets without the cheese and dressing and they were delicious and simple.

Golden beet and goat cheese salad

-4 golden beets, rinsed, drained and peeled

-1/4 cup extra virgin olive oil, plus extra for roasting the beets

-1/4 cup apple cider vinegar

-1/2 tbsp. brown sugar (light or dark is okay)

-1/2 tsp. dried or fresh thyme

-Salt and pepper

-4 oz. goat cheese (chevre - I use a pink peppercorn-encrusted one), crumbled

-1/2 baguette, toasted and sliced into points

Preheat oven to 400˚ F. Thinly slice beets and arrange on a roasting pan. Drizzle liberally with olive oil and season with salt and pepper. Roast in the center of the oven for about 30 minutes, or until golden brown at the edges and fork-tender. Remove from the oven and set aside.

Combine 1/4 cup olive oil, cider vinegar, thyme, brown sugar and a little salt and pepper in a bowl and whisk well to combine. To plate, pile a generous portion of the beets in the middle of a plate. Top with about 1 oz. goat cheese and drizzle with a little of the dressing. Serve with the toasted baguette points.

Kale! Not in soup!

I had my old (Southern) neighbors over for dinner last night, and when I realized that I was braising a dark green leafy veggie without a ham hock or bacon, I rifled through my pantry and fridge wondering what I did have to make it special. Because I had people who really, really know their greens coming to eat.

I'm an honorary Southerner now.

Braised kale

-1 lb. lacinato kale, stems removed and coarsely chopped

-3/4 cup beef stock

-1/2 tsp. crushed red pepper flake

-Freshly ground black pepper to taste

-Extra virgin olive oil

-2 cloves garlic, minced

-Juice of 1/2 lemon, freshly squeezed (optional)

Heat a little olive oil (about 2 tbsp.) over medium head in a large flat pan. Add the garlic but do not let it brown. Add the kale and cover with a lid. When the kale begins to wilt, add a little beef stock and stir. When the liquid has absorbed, add a little more stock. Repeat until kale is very soft, tender and has reduced its volume more than half. Add red pepper flake and lemon juice (if using). Stir and let cook for just two more minutes and serve immediately.

A signature

Apparently I make decent guacamole for a gringa.

Guacamole

-4 ripe avocados, removed from their skins and pitted

-Juice of 2-3 large limes (buy limes with thin peels and a lot of give - they will yield the most juice)

-1/4 cup fresh cilantro, finely chopped

-1/2 jalapeño pepper, seeded and finely minced

-1 cup grape tomatoes, quartered

-1/2 red onion, finely chopped

-Salt and pepper to taste

In a large bowl, mash avocados with a fork. Add lime juice (start with 2 limes and add additional juice if needed) until you have the right tang. Add remaining ingredients and salt and pepper to taste. It is important to add a little salt - it really wakes the flavor up! Mix well and serve.